Creamsicle Cupcakes

If you're anything like me, the flavors of orange creamsicle bring me straight back to my childhood! There’s just something about the combination of ‘orange and cream’ that pair so perfectly together! Now you add these flavors to a cupcake, what’s not to love!?! Meet your new ‘childhood' favorite!

Nutritional Info

WWP+ (per serving)

3

Servings

24

Calories Per Serving

126

Fat

2 g

Carbohydrate

20 g

Fiber

0.5 g

Sugar

7 g

Protein

1 g

Method

The estimated total time to make this recipe is 30-35 Minutes.

1

To make the cupcakes, preheat oven to 350, and line 2 (12 muffin tins) with cupcake liners. Beat cake mix and pop together until batter is smooth and creamy. Pour cake mix into lined muffin tin, filling each cup about half way full. Place cupcakes in the preheated oven for 18-20 minutes.

Squeeze the juice of one orange into the frosting mixture. (I like to squeeze my orange upside down, so I don’t get seeds in the bowl!)

Note: For a stronger citrus flavor, add 1/2 tsp orange extract.

4

Beat until smooth.

5

When cupcakes come out of the oven, let cool completely before frosting. When ready to frost, turn a large ziplock bag inside out, and scoop frosting into the corner of the bag with a spatula. Turn ziplock bag right-side out, squeezing frosting down into one corner.

6

Snip the corner of the bag off with scissors.

7

To pipe frosting, begin by making a large circle on top of the cupcake, followed by smaller circles, and simply pull up at the top!

8

To decorate, cut one orange into thin slices. Cut each slice into 4 equal parts.

Katie's Tip

I like to squeeze my orange upside down, so I don’t get seeds in the bowl!

Method

1

To make the cupcakes, preheat oven to 350, and line 2 (12 muffin tins) with cupcake liners. Beat cake mix and pop together until batter is smooth and creamy. Pour cake mix into lined muffin tin, filling each cup about half way full. Place cupcakes in the preheated oven for 18-20 minutes.

Squeeze the juice of one orange into the frosting mixture. (I like to squeeze my orange upside down, so I don’t get seeds in the bowl!)

Note: For a stronger citrus flavor, add 1/2 tsp orange extract.

4

Beat until smooth.

5

When cupcakes come out of the oven, let cool completely before frosting. When ready to frost, turn a large ziplock bag inside out, and scoop frosting into the corner of the bag with a spatula. Turn ziplock bag right-side out, squeezing frosting down into one corner.

6

Snip the corner of the bag off with scissors.

7

To pipe frosting, begin by making a large circle on top of the cupcake, followed by smaller circles, and simply pull up at the top!

8

To decorate, cut one orange into thin slices. Cut each slice into 4 equal parts.

9

Gently push orange slice into the peak of the frosting, and enjoy!

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